Broccoli for dessert? Yes, please! Both kids and adults will beg for more “broccoli" once they take a bite. Made from Tootsie Rolls and a simple no-bake cookie recipe, you can surprise everyone with a fun, delicious plate of chocolate broccoli-shaped cookies.
Yields approximately 24 cookies
Unwrap 48 Tootsie Roll Midgees.
Tear 24 Tootsie Rolls into 4 sections per piece. Roll each section into thin, rope-like pieces of varying size. If your Tootsie Rolls are hard or difficult to roll, you can heat them in the microwave for 8-10 seconds to soften.
Attach 3-5 of the rope-like pieces to the outside of 1 whole Tootsie Roll Midgee. Attaching the rope-like pieces at different levels with varied spacing will give it a more natural broccoli stem appearance. It will look like a little tree with branches.
Roll between your fingers to soften and secure the pieces to the broccoli stem.
On a baking sheet lined with parchment paper, place each of the 24 finished broccoli stems in rows, allowing room for the broccoli floret cookie later.
In a large saucepan over high heat, mix together sugar, cocoa powder, butter and milk. Boil rapidly for 1 minute. Remove from heat. Stir in peanut butter, oats and vanilla. Mix well and allow the mixture to cool until it becomes slightly lumpy, about 5 to 10 minutes.
Using a large teaspoon, drop spoonfuls of the mixture onto the tops of the Tootsie Roll broccoli stems on the parchment paper.
After you've given each stem a scoop of cookie mixture, go back and add extra, smaller dollops to a few. Use your fingertips to shape the broccoli florets and push them firmly onto the tops of the Tootsie Roll stems.
Allow the cookies to dry and cool for an hour.
When plating your cookies, use another sheet of parchment paper or lightly dust the bottoms of each cookie with cornstarch. The Tootsie Rolls can stick to the plate if the room temperature is warm.
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